Tanzania Mbeya Plateau Mboz coffee production area introduction Magwela washing is what flavor

Origin: Tanzania

Area: Mboz District, Mbeya Plateau

Cleaning station: Magavela factory

Altitude: 1796 m

Variety: Kent

Processing method: washing

Flavor: blackcurrant, raspberry, lavender, grapefruit

This special micro batch comes from the Magwilla factory, a washing station in the Mbozi district of Tanzania, located on the steep hills of the Mbeya plateau. These highlands have provided more and more high-quality specialty coffee in recent years.

The cleaning station is a voluntary organization of small producers aimed at improving the production and sale of coffee. It is currently made up of 59 farmers and produces about 120 bags of 60-kilogram specialty coffee each year.

In this region, the typical Typica variety Kent can grow. Coffee trees grow at an altitude of about 1900m, and because of the high altitude, the harvest time is later than that in the surrounding area, that is, from July to August.

Rinse the coffee with water and take it from the Magavella pound of the same name. The first step is to use a dandruff remover to mechanically remove skin and mucus from hand-picked cherries.

Parchment is fermented in a special tank for about 12-36 hours, then washed with clean water and sorted according to channel density, and then dried on an elevated bed for about 20 days.

During the drying process, beans will be further hand-selected to remove any residual defects. In the middle of the day and night, they also rotate and cover with plastic sheeting.

The parchment is mechanically removed from the beans, packed in Grainpro bags, placed in jute bags and sent to the Nero Scuro lab.

This specialty coffee is somewhat reminiscent of Kenyan coffee. In the cup, the aromas are blackcurrant, raspberry, lavender and grapefruit.